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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-16-2013, 01:09 PM | #1 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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st louis ribs and tri tip pron
First time doing ribs on the UDS, woohoo. Also first time tri tip, korean style tri tip.
First pic of the ribs with my dry rub (that melted) oh well! Was brown sugar, smoked paprika, garlic, ground mustard and chili powder. in no particular amount or order. |
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Thanks from:---> |
02-16-2013, 01:14 PM | #2 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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Mmmm...
Looks good! Got my UDS up and running for the first time today, out for a test drive.
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02-16-2013, 01:14 PM | #3 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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Youre going to love it, i know i have. I keep finding things to smoke with it.
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02-16-2013, 05:06 PM | #4 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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Finished product. Took WAAAAAAAAY shorter than i anticipated by about an hour or hour and half. But they pulled back like they should and just started breaking with a bend test.
And here is the tri tip, uncooked will get a cooked shot in bit. |
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02-16-2013, 05:08 PM | #5 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Sure looks like you nailed it.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-16-2013, 05:41 PM | #6 |
On the road to being a farker
Join Date: 05-20-12
Location: Pennsauken, NJ
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Ribs look good!
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noob to q <(+_+)> Char-Griller Pro Deluxe Charcoal Grill; UDS |
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02-16-2013, 06:09 PM | #7 |
Knows what a fatty is.
Join Date: 11-07-12
Location: Leesburg, OH
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Those look really good!
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02-16-2013, 09:26 PM | #8 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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The tri tip was great. The ribs... well they were so so. I didnt expect them to be done so fast, so i didnt foil them for about 2 1/2 hours. Well they only took 3 1/2 or so. They werent dry dry, nothing a bit of sauce couldnt fix. and that was really only on the thinner ends, the thick ends were fine. Tasted great also.
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02-17-2013, 12:18 AM | #9 |
On the road to being a farker
Join Date: 12-25-11
Location: Sparks, NV
Name/Nickname : Scottjames84
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Fantastic looking ribs :-)
Looks like a nice Tri tip; where bouts in Reno did you get that?
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Proud Owner of a UDS & Kent double grill |
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02-17-2013, 01:59 AM | #10 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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Great first cook. My ribs are always done in 3 and one half hrs. But I cook out of a 50 year old kamado. Much different then a uds. Most guys cooking with the uds talk about 4 to 5 hrs cook time. What temp were you cooking them at?
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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02-17-2013, 05:44 PM | #11 | |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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Quote:
250-275 then about the last 15 i got it to 350 or so to glaze the bbq sauce. If i would have known they werent going to take that long i would have wrapped them at 1- 1 1/2 instead of 2 1/2. |
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02-17-2013, 05:59 PM | #12 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looked good, nice hunks of meat
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-17-2013, 06:50 PM | #13 | |
On the road to being a farker
Join Date: 12-25-11
Location: Sparks, NV
Name/Nickname : Scottjames84
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Quote:
Sent from my SGH-T999 using Tapatalk 2
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Proud Owner of a UDS & Kent double grill |
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02-17-2013, 06:53 PM | #14 |
Full Fledged Farker
Join Date: 01-15-13
Location: Reno, NV
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They have so much good **** in that little building. All their sausages and links and brats are fantastic (especially the cheddar jalapeno ones and i normally dont like jalapenos). Stuffed pork chops are really good also. They have a few cases of tri tips and different meats marinated in tons of different marinades.
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